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Products deriving from microbial fermentation are linked to insulinaemic response in pigs fed breads prepared from whole-wheat grain and wheat and rye ingredients.
Br J Nutr. 2011 Feb; 105(3):373-83.BJ

Abstract

The effects of wheat and rye breads made from whole-wheat grain (WWG), wheat aleurone flour (WAF) or rye aleurone flour (RAF) on net portal absorption of carbohydrate-derived nutrients (glucose, SCFA and lactate) and apparent insulin secretion were studied in a model experiment with catheterised pigs. The breads were similar in dietary fibre (DF, 120-125 g/kg DM) but differed in arabinoxylans (50-62 g/kg), β-glucans (4-9 g/kg) and content of soluble DF (13-29 g/kg). Six pigs in a repeated 3 × 3 crossover design were fitted with catheters in the portal vein and the mesenteric artery and a portal flow probe. Pigs were fed three meals daily (at 09.00, 14.00 and 19.00 hours), and blood profiles were collected repeatedly from 08.30 until 19.00 hours once weekly. Net portal absorption of glucose was similar among breads and between meals. In contrast, insulin secretion was lowest (P < 0·05) in pigs fed RAF bread (3·9 nmol/h), intermediate in pigs fed WAF bread (5·4 nmol/h) and highest in pigs fed WWG bread (5·9 nmol/h), indicating that RAF bread improved insulin economy. Portal concentrations of propionate, butyrate and valerate were high, intermediate and low (P < 0·05) when pigs were fed RAF, WAF and WWG breads, respectively. Insulin secretion was higher (P < 0·001), and portal absorption of SCFA was lower (P < 0·05) after the first daily meal than after the second daily meal (8·8 v. 4·4 nmol/h). A low insulin response was associated with high portal absorption of SCFA. In conclusion, RAF bread was able to improve insulin economy compared to WWG bread.

Authors+Show Affiliations

Department of Animal Health and Bioscience, Faculty of Agricultural Sciences, University of Aarhus, Blichers Allé 20, DK-8830 Tjele, Denmark. peter.theil@agrsci.dkNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20923581

Citation

Theil, Peter Kappel, et al. "Products Deriving From Microbial Fermentation Are Linked to Insulinaemic Response in Pigs Fed Breads Prepared From Whole-wheat Grain and Wheat and Rye Ingredients." The British Journal of Nutrition, vol. 105, no. 3, 2011, pp. 373-83.
Theil PK, Jørgensen H, Serena A, et al. Products deriving from microbial fermentation are linked to insulinaemic response in pigs fed breads prepared from whole-wheat grain and wheat and rye ingredients. Br J Nutr. 2011;105(3):373-83.
Theil, P. K., Jørgensen, H., Serena, A., Hendrickson, J., & Bach Knudsen, K. E. (2011). Products deriving from microbial fermentation are linked to insulinaemic response in pigs fed breads prepared from whole-wheat grain and wheat and rye ingredients. The British Journal of Nutrition, 105(3), 373-83. https://doi.org/10.1017/S0007114510003715
Theil PK, et al. Products Deriving From Microbial Fermentation Are Linked to Insulinaemic Response in Pigs Fed Breads Prepared From Whole-wheat Grain and Wheat and Rye Ingredients. Br J Nutr. 2011;105(3):373-83. PubMed PMID: 20923581.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Products deriving from microbial fermentation are linked to insulinaemic response in pigs fed breads prepared from whole-wheat grain and wheat and rye ingredients. AU - Theil,Peter Kappel, AU - Jørgensen,Henry, AU - Serena,Anja, AU - Hendrickson,Jessica, AU - Bach Knudsen,Knud Erik, Y1 - 2010/10/06/ PY - 2010/10/7/entrez PY - 2010/10/7/pubmed PY - 2011/2/24/medline SP - 373 EP - 83 JF - The British journal of nutrition JO - Br J Nutr VL - 105 IS - 3 N2 - The effects of wheat and rye breads made from whole-wheat grain (WWG), wheat aleurone flour (WAF) or rye aleurone flour (RAF) on net portal absorption of carbohydrate-derived nutrients (glucose, SCFA and lactate) and apparent insulin secretion were studied in a model experiment with catheterised pigs. The breads were similar in dietary fibre (DF, 120-125 g/kg DM) but differed in arabinoxylans (50-62 g/kg), β-glucans (4-9 g/kg) and content of soluble DF (13-29 g/kg). Six pigs in a repeated 3 × 3 crossover design were fitted with catheters in the portal vein and the mesenteric artery and a portal flow probe. Pigs were fed three meals daily (at 09.00, 14.00 and 19.00 hours), and blood profiles were collected repeatedly from 08.30 until 19.00 hours once weekly. Net portal absorption of glucose was similar among breads and between meals. In contrast, insulin secretion was lowest (P < 0·05) in pigs fed RAF bread (3·9 nmol/h), intermediate in pigs fed WAF bread (5·4 nmol/h) and highest in pigs fed WWG bread (5·9 nmol/h), indicating that RAF bread improved insulin economy. Portal concentrations of propionate, butyrate and valerate were high, intermediate and low (P < 0·05) when pigs were fed RAF, WAF and WWG breads, respectively. Insulin secretion was higher (P < 0·001), and portal absorption of SCFA was lower (P < 0·05) after the first daily meal than after the second daily meal (8·8 v. 4·4 nmol/h). A low insulin response was associated with high portal absorption of SCFA. In conclusion, RAF bread was able to improve insulin economy compared to WWG bread. SN - 1475-2662 UR - https://www.unboundmedicine.com/medline/citation/20923581/Products_deriving_from_microbial_fermentation_are_linked_to_insulinaemic_response_in_pigs_fed_breads_prepared_from_whole_wheat_grain_and_wheat_and_rye_ingredients_ L2 - https://www.cambridge.org/core/product/identifier/S0007114510003715/type/journal_article DB - PRIME DP - Unbound Medicine ER -